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abujazar

The crema looks like terrible, more like Nespresso, and having the coffee warm is kinda important.

But perhaps this can be used in the instant coffee industry or something.

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>But perhaps this can be used in the instant coffee industry or something.

As stated in the article, the whole point is for use in ready-to-drink coffee manufacturing.

For certain styles of coffee, crema in espresso is not necessarily desired — it typically has a high concentration of more bitter flavor compounds.

If you're drinking light, floral and acidic coffees, it's been relatively "trendy" recently to skim the crema off before drinking it.

I don't bother with that, but pulling two shots and removing the crema from one of them and trying them side by side is an interesting sensory experience — I'd encourage you to try, at least once!

In that case I'd say espresso is not the right brewing method : )

Fully disagree, but I understand that perspective.

Could be useful for mass production of espresso-based drinks (like the ones sold at convenience stores), and possibly various foods like Tiramisu.

An average coffee shop's espresso machine might use $200/month of electricity, so even though the percent saving (75%) is high, it's off a base that's small relative to other costs; possibly too small to be enticing.

It's funny people associate crema with good tasting espresso given the crema is the worst tasting part of an espresso

Yup. I bet they haven't tried scooping the crema and tasting it by itself. Since doing that, I now scoop and throw away the crema every time.

I guess it's a matter of taste, and the quality of the coffee, but I love the crema. Personally I think removing it sounds a bit like picking the olives off the pizza.

This is completely false if the espresso is brewed with freshly ground and properly roasted beans with correct temperature and pressure. The texture of the crema also says a lot about the quality of the extraction.

> having the coffee warm is kinda important.

Cold drip coffee is a thing, done well a very nice thing.

Absolutely, and I enjoy a lot of cold brew, but it's not espresso.

It is the GPT2 of espresso. Looks bad but idea is sound. There will be a GPT5.5 later on.

I like my Nespresso thank you very much.

And this is why you can't use "100 regular coffee drinkers" to judge the quality of the brewing method. Most people can't even taste (or care about) the difference between arabica and robusta beans or whether it's red or white wine.

Sure you can. You can absolutely use those 100 participants if your aim is to develop and market a process that can then be used to make a product for those same types of people. Samples generalise if your sample is representative, and in this case, for large commercial coffee extraction companies, third wave coffee aficionados are not in their target audience.

The product is moving into a different territory, though. I doubt these guys even know how to pull a proper espresso shot as a baseline for the test. I'm sure you can grind espresso coffee beans to a powder and just shake it until it achieves a flavor similar to espresso, but that doesn't mean the resulting drink can really compare to something that was brewed at the right temperature and pressure.

Technically you can also buy a bottle of grape juice from the grocery store, let it sit on the kitchen sink with a yeast lock for a few weeks and call it wine, and technically it even is, but it's also going to taste quite shitty.

> I doubt these guys even know how to pull a proper espresso shot as a baseline for the test.

You could just read the linked paper?

> Esp was prepared using a Sanremo Cube espresso machine. Brewing parameters were standardised following the supplier's guidelines: extraction time of 35 ± 3 s, pressure of 9 bar, and boiler temperature of 122 °C, with the corresponding group-head temperature of 94 ± 1 °C. A total of 21 g of ground coffee (GS = 2.6 ± 0.1; ∼262 μm) was placed in a ridged coffee basket and tamped using a constant-pressure tamper (MHW Flash Constant Pressure Tamper 2), applying 13.6 kg of force. The BR was reduced from 2 to 1.7 following the recommendations of the coffee roaster for better flavour (1 g of coffee grounds yielding 1.7 g of coffee brew).

1:1.7 is a bit short for my preferences (I like longer shots, usually aim for ~2.5); but otherwise that sure sounds like a pretty good double to me!

You're right. But I drink my espresso hot, so I don't quite see how it can compare : )

I jumped on this at first as well. But to be honest if their target demographic is industrial production of coffee like beverages (like those Star Bucks soda can ”coffees”), well then it might not be so bad. I was thinking that a lot of flavour compounds of espresso breaks down quite rapidly while the drink cools, so the method of cooling all drinks to equal temperatures could be enough to skew the results regardless, but again for commercial coffee based soft drinks this is already the case. Headline is a bit misleading though.

I like good quality coffee.

But I also need my coffee: I'll drink whatever quality coffee is being offered, as long as it's the best I can get that morning.

Wine ruins the taste of coffee regardless of colour

Considering the vibrations from those capsule machines it might not be so far off

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